Baked Coffee, Coconut, and Cream Cheese Donuts

Guys, Happy National Donut/Doughnut Day! I’m sneaking in an extra post this week to celebrate because, donuts…obvs.

I made us Coffee, Coconut, & Cream Cheese Donuts! I realize that’s a mouthful–figuratively and literally, but they’re really so good. Last weekend when I picked up a mega-spread of donuts for Megan and I to try, I chose a coffee, coconut cheesecake number at the last minute and I am so glad I did! I can’t believe I almost just glazed on over it and let it sit there in the case waiting for someone else to eat it. It inspired me to make them at home…so I could have another. I mean, there are a lot of things happening in this donut, but they somehow don’t compete at all. The springy donut cake is flavored with just enough espresso to make it taste like coffee without any bitterness, there’s just a little more espresso in the frosting which compliments the smooth tang of the cream cheese so well, and the toasty coconut gives it a buttery, nutty aspect that brings everything together. It’s like coffee AND donuts in one bite…plus, cream cheese frosting.

These aren’t true-blue, fried-and-delicious donuts. I have a hard time making them at home because of two things: patience and vats of hot oil. Baked donuts, while not exactly the same thing as their fried brethren, are easy and still knock out that sweet tooth. Plus, they’re quick. If you have your shit together, you could have these in less than 30 minutes. #donutemoji



Print Recipe

Coffee, Coconut, & Cream Cheese Donuts

About 1 dozen baked donuts, or 6 baked donuts and 18 (ish) minis.

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

a few gratings of fresh nutmeg

1/2 cup buttermilk

1 tablespoon instant espresso powder

1 egg

2/3 cup canola oil

1 teaspoon vanilla extract

3/4 cup brown sugar

for the icing:

4 ounces softened cream cheese

1 teaspoon instant espresso powder

1-2 teaspoons milk

1 cup confectioner’s sugar

toasted coconut for topping

Preheat oven to 350ºF and spray a donut pan with cooking spray.

In a mixing bowl, whisk together the flour, baking powder, salt, and nutmeg. In another bowl whisk together the buttermilk, espresso powder, egg, oil, vanilla, and sugar. Pour the buttermilk mixture into the flour mixture and fold to combine. Either spoon or pipe the batter into the donut pan, filling nearly to the top of each well, and bake the donuts in the center of the oven for 8-10 minutes or until the tops of the donuts have risen, are dry, and spring back to the touch. Remove from the oven and cool about 5 minutes before turning out onto a rack. Repeat with the remaining batter.

While the donuts bake and cool, make the icing by stirring together all of the ingredients until well combined. If the icing seems too loose, add more confectioner’s sugar a few tablespoons at a time. If it is too stiff, add a bit more milk. Ice the donuts once they are cooled and top with coconut.


Betty Crocker: Recent Favorites

It’s been a crazy week, guys! I went to Reno to for a visit and to spend time with my wonderful friends and family, squeeze my nieces and baby friendlings (the term Sean uses to call our friends new babies). My mom and BFF threw me a perfetly casual, relaxed baby shower at The Chocolate Bar–there was fondue and lots of chit-chat involved.  Along with the shower and the near constant somersaults/tumbling this babe is doing, this whole pregnancy thing is starting to get really real.

Anyway, I did a lot of lounging and hanging out and absolutely zero cooking. So, to end this week I’ve gathered a little round-up of some of my current projects with my girls at Betty Crocker. There’s a good mix of indulgent desserts and dinner appropriate fare, I hope you enjoy!

Rainbow Chip Bundt with Fresh Raspberry Glaze 

No-Bake Lemon Mousse Tart with Fresh Berries

Slow Cooker Beef Fry-Bread Tacos 

Baked Carrot Cake Doughnuts

 Peanut Butter and Potato Chip Layered Cookie Bars

Black Forest Mini Pies

 Skillet Roasted Whole Chicken with Lemon and Potatoes

Crunchy Panko Fish Sticks with Quick Lemon-Herb Aioli

Raspberry Donut Cakes

I’m back!

…and I come bearing donuts. Donuts masquerading as shortcakes, topped with juicy, sweetened raspberries and lots of whipped cream.

This is the very first post I’ve prepared for you from our new apartment. I’m hoping to do a quick tour of the place once things get a little less crazy lookin’ around here, but for now just know that it has a great, south-facing window and a cozy kitchen, both of which I plan to utilize for much posting in the future.

But, for now, let’s talk these donuts. They’re the springy and tender like the best of cupcakes and scented with vanilla and almond. I love almond, especially with raspberries. So fragrant and delicious! The berries are simply macerated with some sugar and the cream is whipped and unsweetened. I actually over whipped my cream, which kinda drives me nuts but it was all I had so I went with it. Pay attention and whip that cream to the softest of peaks, don’t be like me.

Regardless of the over-whipped-cream debacle, these cakes were reminiscent of those shortcakes that don’t actually involve a biscuit-y shortcake but those spongey, little yellow cakes you find at the store near the strawberries…except, way better, ovbs, since they’re DONUTS and we’re baking them fresh.


Print Recipe

Raspberry Donut Cakes

Adapted from THIS recipe, originally from Saveur.

Makes 12 baked donuts.

1 1/4 cups flour

3/4 cup sugar

1/2 teaspoon baking soda

scant 1/2 teaspoon salt

2/3 cup canola oil or other neutral oil

1/2 cup buttermilk

1 egg

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract

Preheat the oven to 350˚F. Lightly coat a donut pan with cooking spray (I like coconut oil spray).

In a mixing bowl whisk together the flour, sugar, baking soda, and salt. In another bowl whisk together the canola, buttermilk, egg, and extracts. Pour the wet mixture into the dry mixture and fold until just combined. Spoon (or pipe) batter about 1/2 way up each donut well and bake in the center of the oven for 8-9 minutes, or until the donuts spring back to the touch. Remove from the oven, cool in the pan about 1 minute before flipping out onto a cooling rack. Repeat with remaining batter.

For the raspberries:

3 cups raspberries, rinsed and dried

sugar to taste ( I used a scant 1/4 cup)

In a bowl mix the raspberries with the sugar and set aside until the sugar dissolves and the raspberries begin to slump. You can expedite this process by placing everything in a saucepan over low heat until the sugar dissolves.

For the cream:

1 cup cream

sugar and a dash of vanilla, if desired

Whip the cream using a hand mixer, immersion blender, or whisk until soft peaks form.

To assemble the cakes:

Place 1 donut on a plate, top with a generous amount of cream and berries, repeat on top with another donut, cream, and berries. [/recipe]